发酵处理对西瓜种子质量的影响

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中图分类号：S651 文献标志码：A 文章编号：1673-2871（2025）09-104-07

Effects of fermentation treatment on watermelon seed quality

CAO Bo1 ，SUNLongjun，YANGHongbo'，ZHU Shengxiu³，DAI Sihui'，SUNXiaowu' （1.CollegeofricueHuaicuralUeitgsh8Hna;nefengeddst Ltdhoeicotd Abstract：To investigate theefects offermentation treatment onwatermelon seed quality during production processes， diploid seeded watermelon2428and triploid seedless watermelon24316 wereselected as experimental materials.Three temperature gradients（5，25，and 35∘C ）were established，with seedscollected after different fermentation durations.The study examinedseed plumpness，color，and germination status undervarious fermentationconditions.Theresults showed thatfermentation treatment hadno significant efectonseed plumpnessinbothtested watermelonvarieties.With extendedfermentationtime，seedcoatcolortransitionedfromdarktolightand thengradualldarkenedagain.Fermentation for 24h at 5∘C and 25∘C and 20h at 35∘C improved germinationquality of diploid watermelon 2428 seeds，while 24h fermentation treatment reduced germination quality in triploid watermelon 24316 seeds.The research results laya foundation for optimizing the watermelon seed production process and improving seed quality.

Keywords：Watermelon;Fermentation treatment; Seedcolor;Seed germination;Seed quality

我国西瓜（Citrulluslanatus）种植面积和产量均居世界前列，是重要的经济作物。（剩余9384字）